Basundi (Thickened Sweetened Milk with Cardamom and Saffron)
Why this recipe works
- Slow reduction: Gently simmering the milk concentrates its natural sweetness and creates the thick, creamy body that defines basundi.
- Fragrant finish: Cardamom infuses the milk as it cooks, while saffron and rose water are added at the end to keep their aromas clear and delicate.
- Rich but spoonable: Regular stirring and scraping fold the milk solids back into the dessert, giving it a smooth, lightly textured finish.
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Timing notes
- Mostly slow simmering: The active work is modest, but the milk needs steady, gentle cooking to reduce properly without scorching.
- Chilling changes the texture: Basundi thickens further as it cools, so serve it warm for a looser consistency or chilled for a richer, more set dessert.
Texture tips
- Use a wide, heavy pan: A wide base encourages even evaporation, while a heavy pan helps protect the milk from catching on the bottom.
- Scrape the sides back in: The reduced milk on the sides of the pan adds flavour and body when stirred back through the basundi.
Ingredient notes
- Whole milk matters: Whole milk gives basundi its characteristic richness and reduces to a creamier texture than lower-fat milk.
- Crack the cardamom: Lightly crushing the pods allows their fragrance to infuse the milk without making the spice too assertive.
- Add rose water carefully: Rose water varies in strength, so it should enhance the dairy and saffron rather than dominate the dessert.
Make-ahead tips
- Good for preparing ahead: Basundi can be made in advance and refrigerated, making it useful for entertaining or festive meals.
- Reheat gently: Warm it over low heat, stirring often, and avoid boiling so the texture stays smooth.
Equipment you'll need
Ingredients
Instructions
- Pour the milk into a wide, heavy saucepan and bring to a gentle simmer over medium heat, stirring to prevent catching. Lightly crush the cardamom pods in a mortar and pestle to crack them open. Add the cardamom to the milk.
- Simmer gently, stirring and scraping the base and sides every few minutes, until the milk reduces by about half and looks thick and creamy. Keep the heat low enough that it bubbles lazily rather than boiling hard. This should take about 60 minutes, depending on your pan and hob.
- Stir in the sugar and continue to simmer for 10 minutes, stirring often, until fully dissolved and the basundi coats the back of a spoon. Rub the saffron between your fingers and stir it in. Take off the heat and stir in the rose water.
- Tip the pistachios into a bowl and crush them lightly with the mortar and pestle, leaving some larger pieces for texture. Ladle the basundi into small bowls and scatter over the pistachios. Serve warm, or cool to room temperature then chill until cold.
Recipe notes
Tips
- Use a wide saucepan to speed up reduction and help the milk thicken evenly.
- Stir and scrape the sides regularly so the caramelised milk solids mix back in, giving basundi its signature flavour and texture.
- If serving chilled, cool the basundi first, then refrigerate; it will thicken further as it cools, so loosen with a splash of milk if you prefer it more pourable.
Substitutions
- Replace caster sugar with light brown sugar for a deeper, caramel-like sweetness.
- Replace pistachios with almonds for a different nutty finish.
- Replace rose water with a little extra crushed green cardamom pods for a more spice-forward flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Serve chilled, or reheat gently in a saucepan over low heat, stirring often, until steaming hot but not boiling.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 35min (25min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Milk Pistachios Tree nuts
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